Chicken and Portabella Wraps With Yogurt Sauce
- Ready In:
- 27mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Filling for wraps
- 2 boneless skinless chicken breasts, cut in bite-sized pieces
- 2 cups fresh spinach leaves
- 1 large portabella mushroom (sliced)
- 1 tablespoon chili-garlic sauce
- 1⁄2 teaspoon curry powder, mixed with
- 1 teaspoon water
- 2 tablespoons olive oil
- salt
-
Yogurt sauce
- 2 cups plain nonfat yogurt
- 1⁄2 teaspoon cumin
- 1⁄2 cup finely diced cucumber
- 2 tablespoons diced red onions (optional)
- salt and pepper
- 4 large tortillas (I like the whole wheat pita wraps) or 4 large pita bread (I like the whole wheat pita wraps)
directions
- Heat oil in a medium sized skillet. Add chicken. When chicken is about halfway cooked, add curry powder (diluted with water).
- Lower heat. Add spinach leaves(you can add a little more oil if needed) portabella, salt and chili garlic sauce.
- In the meantime, beat yogurt with salt and pepper in a large bowl until smooth. Stir in the remaining ingredients and chill until ready to serve.
- Cook the chicken mixture for about 10-12 minutes, stirring often. The chicken should be fully cooked (of course) and the spinach and mushrooms will be tender.
- Fill wraps with chicken mixture and spoon yogurt sauce on top. Serve with chili garlic sauce on the side if desired.
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